If you’ve ever wanted a dessert that looks fancy but isn’t a nightmare to make, pavlova is the answer. This light meringue base with a crunchy shell and a soft centre can be whipped up with pantry staples and dressed up however you like.
Start with fresh egg whites – they should be at room temperature so they whip up faster. Add a pinch of cream of tartar or a few drops of lemon juice; this stabilises the foam and helps keep the meringue from collapsing.
Whisk the whites until they hold soft peaks, then gradually sprinkle in caster sugar. The key is to add the sugar slowly and keep whisking; you’ll know it’s right when the mixture feels smooth to the touch and looks glossy.
Once the sugar is fully dissolved, fold in a teaspoon of cornstarch and a splash of vanilla. The cornstarch creates a slightly chewy texture inside the crust, which is what makes a pavlova feel airy, not dry.
Line a baking tray with parchment paper and spoon the meringue onto it. Use a spoon to shape a shallow well in the centre – this is where the fruit will sit later. Bake at a low temperature, around 120°C (250°F), for about 1 to 1½ hours. The low heat dries out the outside without browning it.
When the timer goes off, the pavlova should look matte and feel firm to the touch. Let it cool completely in the oven with the door slightly ajar; a sudden temperature change can cause cracks.
Traditional pavlova gets a generous topping of whipped cream and fresh fruit – kiwi, strawberries, blueberries and passion fruit are classic choices. The fruit’s acidity cuts the sweetness of the meringue and adds a burst of flavour.
If you’re feeling adventurous, try a chocolate ganache drizzle, toasted coconut, or a sprinkle of toasted nuts for extra crunch. For a dairy‑free version, swap the whipped cream with coconut cream that’s been chilled and whipped.
Leftover pavlova can be stored in an airtight container for a day or two, but it’s best served fresh. The meringue can become soggy if it sits too long with wet toppings.
Quick troubleshooting: if the centre stays wet, increase the baking time by 10‑15 minutes. If the shell cracks, lower the oven temperature a bit and make sure the meringue isn’t over‑whipped.
Now you have a solid base for creating pavlovas that impress without stress. Grab a bowl of fresh fruit, a dollop of cream, and enjoy the airy crunch that’s become a favourite in bakeries worldwide.
Ever mixed up meringue and pavlova? This article breaks down exactly how they're different, from ingredients to textures. You'll find clear tips for making each one work in your kitchen, so you never end up with a soggy pavlova or a chewy meringue. We'll also sneak in some helpful facts to keep your baking on track. Get ready for the inside scoop, straight from the whisk to your dessert plate.
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